This delicious Malaysian dish is typically made by stuffing minced meat, usually lamb, and eggs inside the folds of a paper-thin flatbread. This vegan version with vegan sausage, is cooked with a mixture of spices and onions. Contrasted with the crispy-thin overlay of bread, it is deliciousness itself.

A spicy, flavoursome curry made with ingredients that are easy to get hold of. Serve this easy Malaysian-style chicken recipe with white fluffy rice.

Jamie Oliver and Joanna Lumley cooked up this easy Malaysian-style aubergine curry recipe together. It's a vegan curry recipe that is bound to impress.

This crispy and fluffy Asian peanut pancake turnover is filled with roasted peanuts, sugar, creamy sweet corn, some butter and then folded into half. A true Malaysian nostalgic dish that can be eaten for breakfast or tea.

"This Malaysian favourite is ridiculously simple to put together. It's excellent as a casual starter or finger food and makes a superb beer snack. I must warn you to smack away any greedy fingers lurking around when you cook it up or you might find your portions somewhat dwindled!" Poh Ling Yeow, Poh & Co.

Een heerlijk fris en fruitig tussendoortje met voornamelijk harde, vrij onrijpe vruchten. Lekker pittig en verfrissend in een tropisch klimaat.

America gets a lot of credit as a melting pot. But it's got nothing on Malaysia. Walk down a street in Penang and you'll pass an Indian man pulling tissue-thin dough for roti canai next to Chinese women tossing noodles in pork lard. You can eat dim sum for breakfast and mutton curry for lunch. You'll dip coriander-turmeric fried chicken in a Worcestershire-based sauce. Chinese, Malay, Indian, Thai; it's how these culinary traditions alternately merge and remain distinct that makes Malaysian cookery so fascinating—and so hard to summarize concisely, a Venn diagram of flavor whose every overlapping sliver is its own compelling story.

I defied myself and cooked a chicken breast. I marinated it overnight to let the flavours in and to moisten it. Then I smeared it with the basting paste. Then I seared it in an iron hot pan to keep the juices in. Then I roasted it in the oven just to let it cook through without it turning dry. Then I broiled it to get it charred in places. Success. It came out as moist, as tender and as delicious as a baby's bottom. I was as pleased as punch. Like a new mommy of her newborn babe. Chicken breasts aren't bad after all. It's all in the handling. Like children. Some love, some trust and lots of patience and you will be rewarded with more than you bargained for. If only I had known I would have had more chicken breasts. It takes resolve and desire. And a blog. As they say ...... better late than never. And stubbornness is stupid. The recipe ~ I had searched through many ayam percik (a very popular Malaysian chicken roast) recipes and found many ways in which to prepare the chicken for the grill. But the ingredients were more or less similar. (I added fish sauce though). So I went ahead and created a slightly different method of preparation. While doing so I thought I heard...the chicken crying out for herbs. Ho yes. So I relented and chopped a tumeric leaf very finely (it being rather fibrous) and added it into the marinade and basting paste. That did it. The chicken had a fragrance and a flavour which it wouldn't have had otherwise. The good news is I believe any other herb would do the job just as well. Thyme, coriander, lime leaves to name just a few. Different herbs different delights. I have to tell you that this recipe makes more than enough basting paste. You could keep the extra to baste another day. 2 chicken breasts, skin left on Basting paste and marinade : 3 medium onions 3 garlic 1 inch ginger, peeled and sliced 1 lemon grass, sliced thinly 2 red chillies, chunked 1-2 T chopped tumeric leaf 1/2 tsp sugar 1 tsp salt or to taste 1 -2 T fish sauce 1 T tamarind pulp mixed with 1/4 cup water and juice and strained 1 cup thick coconut milk or cream cooking oil Grind onions, ginger, garlic, chillies and lemon grass in a small food processor until fine. Or pound in a pestle annd mortar. Add the chopped tumeric leaf or any herb that you are using to the processed paste. Use about 2-3 tablespoons of this raw paste to marinate the chicken, add a couple of splashes of fish sauce and maybe a tablespoon of oil to keep the chicken moist. Rub the marinade over the chicken evenly. There is no need for salt as the fish sauce is salty. Place the marinated chicken breasts in a plastic bag and marinate overnight or for a couple of hours. Meanwhile heat 2-3 tablespoons of oil in a small pot and saute the raw paste for about a minute, stirring so that it won't stick too much. Add coconut cream and tamarind juice. Add 1-2 tablespoons of the fish sauce and sugar. Stir and bring it to a simmer and simmer until the sauce reduces to a thickish paste. Add salt to taste. Once done keep aside. Preheat oven to 190 C. Prepare chicken breast smearing the cooked paste over the top of the breasts evenly (not too thickly). Heat a thick bottomed pan and then pour in about 2 tablespoons of oil into it. When hot sear the chicken skin side down first. When golden turn over to sear the other side. This takes probably about a minute on each side. Then place the seared chicken breasts on the rack of a roasting pan. Baste the chicken with more cooked paste on top, this time a little generously and roast in the oven for about 15-17 minutes. For the last 2 or 3 minutes turn on the broiler and broil until the top of the chicken gets slightly charred on the top. The chicken should be done when you press it and it doesn't give way. It's important not to over bake the chicken otherwise you will get dry chicken breasts which I so do not like. And you will not too. Pour the juices collected at the bottom of the pan over the chicken. Then slice and serve with white rice like I always do. I have submited this to MMM ~ Malaysian Muhibbah Monday on Test With Skewer by Shaz

Sashikumar Cheliah is a Singaporean-born Australian prison officer and television cook. He was the winner of MasterChef Australia for 2018. Sashi says his love and commitment for food has grown since he moved to Australia as he aimed to replicate the Indian, Malaysian and Chinese cooking of his youth Sashi hopes MasterChef Australia will help kickstart his restaurant dream: a warm venue featuring authentic Malaysian food presented with local South Australian wines.

For my friend at Food Story . This is honeycomb cake from Malaysia and Indonesia. The texture is light, 'holey', and chewy. The english name of this cake comes from the chemical reaction of baking soda in the recipe which results in that texture. The malay name bolu sarang semut means ant's nest or something? (apologize for the my limited knowledge of the malay language.) Have had this cake many moons ago, but have never make it myself. This recipe has been in my 'to try' file for a long time... and now it's not! I found this recipe at Jodeli. 210 g sugar 240 ml water 80 g butter 6 eggs 160 g condensed milk 180 g unbleached all purpose flour 2 1/2 tsp baking soda In a saucepan over low heat, stir and carmelize sugar until it's golden brown. This will take about 10 mins. Carefully add water to the caramelized sugar as it will splatter. Trust me, it hurts! Keep stirring til all the crystalized sugar becomes syrupy again. Remove from heat and add butter. Stir til butter melts. Set aside to cool. Jo's recipe called for bottom heat only. I preheat convection oven to 350F. In mixing bowl beat eggs and condensed milk. Add sifted flour and baking soda into the egg mixture. Mix well. Add cooled syrup into batter. Pour into a greased cake pan. Leave it aside for 5 mins so that baking soda can do it's thing for the recipe. Batter is runny. Bake 1 hour or til done. Note: I had the ingredients at room temperature. The nice, brown cake was not as sweet as I thought it would be. It's actually quite light, spongy and chewy. Although the honeycomb effect is more prevalent at the bottom due to the temperature in the oven, the top section was chewy too. Interesting cake. My kids get full credit on the decorating and tasting!

It's a good idea to have something up your sleeve that you can cook quickly, and simply, when you've got friends coming over to supper midweek after work. This is that something. Don't let the length of the list of ingredients put you off. You really could go to the supermarket at lunchtime and buy everything you need. What's more, most of it keeps: salmon, raw prawns, lime leaves and lemongrass in the deep-freeze (and all but the salmon can be used from frozen); curry paste in the fridge; the coconut milk, fish sauce, fish-stock concentrate and turmeric in the cupboard. In other words, one shopping expedition, many curries. I've said 1-2 tablespoons of curry paste. This is because pastes vary enormously in their strengths and people vary enormously in their tastes. Some like it hot: I like it very hot — and use 2 tablespoonfuls. But it might be wiser to add 1 tablespoonful first and then taste later, once all the liquid's in, to see if you want to add more. One last bossy note: if you can't get raw prawns, don't use cooked ones; just double the amount of salmon. For US cup measures, use the toggle at the top of the ingredients list.

This recipe and photo are courtesy of Goo Chui Hoong. She is the author of the Lite Malaysian Favourites Cookbook.    

Malaysian Satay Sauce Ingredients: for spice paste: 1/3 cup oil 4 lemon grass– use only the whitish part 6 cloves garlic 3 shallots 1 inch galangal 2 tbsp coriander seeds 1 tbsp cumin seeds 1…

A treasured secret family recipe, recreated with love by the next generation. This fiery and vibrant prawn sambal is a delicious celebration of a Malaysian grandmother.

A recipe for nasi lemak, a Malaysian national dish

Laka is a popular Malaysian soup recipe. This one is made with chicken and aubergines and uses a ready-made curry paste to cut down on prep time.

Deze sambal goreng tahoe zorgt voor een knapperige tahoe in een kruidig, pittige saus. Een perfect vegetarisch gerecht.

I defied myself and cooked a chicken breast. I marinated it overnight to let the flavours in and to moisten it. Then I smeared it with the basting paste. Then I seared it in an iron hot pan to keep the juices in. Then I roasted it in the oven just to let it cook through without it turning dry. Then I broiled it to get it charred in places. Success. It came out as moist, as tender and as delicious as a baby's bottom. I was as pleased as punch. Like a new mommy of her newborn babe. Chicken breasts aren't bad after all. It's all in the handling. Like children. Some love, some trust and lots of patience and you will be rewarded with more than you bargained for. If only I had known I would have had more chicken breasts. It takes resolve and desire. And a blog. As they say ...... better late than never. And stubbornness is stupid. The recipe ~ I had searched through many ayam percik (a very popular Malaysian chicken roast) recipes and found many ways in which to prepare the chicken for the grill. But the ingredients were more or less similar. (I added fish sauce though). So I went ahead and created a slightly different method of preparation. While doing so I thought I heard...the chicken crying out for herbs. Ho yes. So I relented and chopped a tumeric leaf very finely (it being rather fibrous) and added it into the marinade and basting paste. That did it. The chicken had a fragrance and a flavour which it wouldn't have had otherwise. The good news is I believe any other herb would do the job just as well. Thyme, coriander, lime leaves to name just a few. Different herbs different delights. I have to tell you that this recipe makes more than enough basting paste. You could keep the extra to baste another day. 2 chicken breasts, skin left on Basting paste and marinade : 3 medium onions 3 garlic 1 inch ginger, peeled and sliced 1 lemon grass, sliced thinly 2 red chillies, chunked 1-2 T chopped tumeric leaf 1/2 tsp sugar 1 tsp salt or to taste 1 -2 T fish sauce 1 T tamarind pulp mixed with 1/4 cup water and juice and strained 1 cup thick coconut milk or cream cooking oil Grind onions, ginger, garlic, chillies and lemon grass in a small food processor until fine. Or pound in a pestle annd mortar. Add the chopped tumeric leaf or any herb that you are using to the processed paste. Use about 2-3 tablespoons of this raw paste to marinate the chicken, add a couple of splashes of fish sauce and maybe a tablespoon of oil to keep the chicken moist. Rub the marinade over the chicken evenly. There is no need for salt as the fish sauce is salty. Place the marinated chicken breasts in a plastic bag and marinate overnight or for a couple of hours. Meanwhile heat 2-3 tablespoons of oil in a small pot and saute the raw paste for about a minute, stirring so that it won't stick too much. Add coconut cream and tamarind juice. Add 1-2 tablespoons of the fish sauce and sugar. Stir and bring it to a simmer and simmer until the sauce reduces to a thickish paste. Add salt to taste. Once done keep aside. Preheat oven to 190 C. Prepare chicken breast smearing the cooked paste over the top of the breasts evenly (not too thickly). Heat a thick bottomed pan and then pour in about 2 tablespoons of oil into it. When hot sear the chicken skin side down first. When golden turn over to sear the other side. This takes probably about a minute on each side. Then place the seared chicken breasts on the rack of a roasting pan. Baste the chicken with more cooked paste on top, this time a little generously and roast in the oven for about 15-17 minutes. For the last 2 or 3 minutes turn on the broiler and broil until the top of the chicken gets slightly charred on the top. The chicken should be done when you press it and it doesn't give way. It's important not to over bake the chicken otherwise you will get dry chicken breasts which I so do not like. And you will not too. Pour the juices collected at the bottom of the pan over the chicken. Then slice and serve with white rice like I always do. I have submited this to MMM ~ Malaysian Muhibbah Monday on Test With Skewer by Shaz

Mouth watering pickled vegetable with the perfect balance of spicy, sour & sweet infused with aromatic spice paste. So appetizing & addictive.

I've always been keen to make traditional Nyonya/Malay kuehs like Kueh Kosui, Kueh Lapis Sagu, Kueh Sarlat etc because they look so colourful and yummy, but apart from Ondeh Ondeh, I kept procrastinating! One of the kuehs I wanted to make was Kueh Dadar and my excuse was I don't have a shallow pan or crepe pan to make the skin wrap. Well, I've been eyeing a crepe pan but once again kept procrastinating because I don't want to have another white elephant in my kitchen. But without a crepe pan, I cannot make crepes and such right? Ok fine, lame excuses. Finally got my hands on a crepe pan, thanks to a friend CT who got me an irresistible discount :) #nomoreexcuses My go-to recipe is definitely the one by Alan of Travelling-Foodies. He provided very comprehensive details on preparing the inti (filling) as well as videos of how to make and cook the skin wrap, which makes the process much easier to follow. But before I get started on making the kueh proper, I have to make pandan extract first as I don't feel like buying pandan paste off the shelf. There are many websites and videos showing how to do homemade pandan extract so I shall not go into details. Basically I used 3 stalks of pandan (with around 30+ leaves), blended with 200-250ml of water to get a pandan pulp. Squeeze the juice from the pulp and store the juice in glass bottle overnight in the fridge. The dark green part that sank to the bottom is the most concentrated extract. And with that, I finally got down to making my first Kueh Dadar! No step-by-step photos as I was trying to multi-task on another bake (Pandan Chiffon using cooked dough method), as well as planning for lunch and dinner and in between FB-ing and Instagram-ing :p With reference from Travelling-Foodies, I halved the recipe for the Inti (filling) and used about 65% for the skin wrap. Kueh Dadar (makes 7 rolls, slightly smaller than regular size) Ingredients Inti (filling) 80g gula melaka, break into small pieces 3 tbsp pandan juice 150g grated coconut pinch of salt Steps Place gula melaka and pandan juice into a small pot over medium low heat. Once the gula melala melts, add the grated coconut and stir till well-blended. Add pinch of salt and cook the mixture till no more excess moisture. The mixture should be moist but not wet. Remove the pot from heat and set aside to cool. Skin wrap 130g plain flour 130 fresh coconut milk 50g concentrated pandan extract + 80g pandan juice 35g egg pinch of salt cooking oil Steps Add flour, coconut milk, pandan extract/juice, egg and salt into a mixing bowl. Mix well into a thin batter. Add more flour or pandan juice as necessary. Strain the batter using a fine sieve to remove flour lumps and unbeaten egg white. Heat a non-stick pan over medium-low flame. Grease the pan lightly with cooking oil using a piece of kitchen paper. Lift the pan off the stove, pour a ladle of batter into the centre of the pan and quickly swirl the batter in circular motion to form a thin layer. Let the batter cook till the bottom side is able to slide around the pan. *This bottom side should have a pockmarked surface but not burnt. Flip the skin wrap and cook for 15-20 secs, then place the skin wrap onto a greased aluminum tin surface to cool. *This side should be smooth Repeat till all batter used up (stir the batter from time to time to prevent flour from settling at the bottom of the bowl). **My crepe pan is 22cm diameter and the skin wrap is about 14-15cm diameter. The rolls are slightly smaller than regular ones. Assemble Place a skin wrap on a cooking mat/board with the smooth surface facing upwards. Add about 1 heap tbsp of filling onto the skin wrap, about 1/3 of the wrap. Fold the left and right sides of the skin towards the centre covering most of the filling. Lift up the skin at the side nearer to you, and roll the skin over the filling in the direction away from you. Roll with a bit of pressure to make sure the filling is secured and roll is firm. Repeat till all the skin wrap and filling are used up. Ready to serve. All in all, I yielded 7 rolls of Kueh Dadar (with 2 extra skin wraps spoil). Frankly quite a lot of effort put in just for these few rolls of Kueh Dadar! That said, lots of improvement to be made! I think the filling was a tad too wet, I should have cooked it longer to remove more moisture. The filling was also too sweet for my liking, or maybe I filled too much into each skin wrap and it was too overwhelming. The skin wrap was also not soft enough, probably it was too thick? Nonetheless, it was a good attempt and I'm really happy with my first try! Hope I can find time and energy to make more Kuehs on my to-do list soon :)

Ahhh.. yeah, yeah… I know – this post is late! Sorry dudes. Can you believe I actually TOTALLY forgot to post on Friday?! I spent the day doing ALL my Christmas shopping (and YES – IT. IS. ALL. DONE.), and then got so excited about going out Friday night with my awesome Ipswich work mates […]

Malaysia's delicious cuisine is fueled by it's international influence and a combination of tasty spices and curry mixtures!

Curry Fish Head recipe - a mean pot of curry and goes very well with steamed white rice.

Debbie Teoh, food writer, caterer, and cooking instructor, taught us how to make laksa lemak in her family's kitchen in Melaka. Her recipe gives you a creamy, not too spicy laksa broth.

Spicy spicy! That's what my sister commented >.< hehehe am lazy to remove the seeds of the chillies thus these otah are slightly over h...

This is a sweet and spicy sambal chilli for Nasi Lemak, Sambal Udang, Sambal Telur, Sambal Ikan Bilis, Sambal Enam and suitable for grilled seafood. Rempah ingredients to be blended/pounded: 500g S…

Make traditional Thai Chicken Panang Curry at home in under 30 minutes using my easy recipe. It is much more flavorful than your favorite take-out

Kuah Lada ('Kuah': soup/gravy; 'Lada': pepper) is a specialty Melaka Nyonya dish consisting of fish and brinjal (aubergine/eggplant) cooked in turmeric and peppercorn gravy, with a hint of tartness from tamarind paste juice. Mackerel (ikan tenggiri) or stingray (ikan pari) are the two preferred types of fish often used to cook kuah lada, although other suitable fish may be used too, like hardtail mackerel (ikan cencaru) and pomfret (ikan bawal). This is one of my many favorite homey Nyonya dishes often prepared by my Mom, who was a terrific cook of Nyonya food and cakes. This dish goes so great with a plate of plain rice. Depending on the palate of individual Nyonya household, the degree of tartness can be adjusted by using more or lesser tamarind paste juice. I love mine with more tamarind paste juice as the sour & peppery turmeric taste never fails to whet my appetite. It is also one of the 'specialty & less commercial' dishes that one can hardly find in a Nyonya restaurant, so if you love authentic Melaka Nyonya food, this is worth a try at home. Ingredients: 4 fish fillets/slices 2 brinjals, cut into 1.5 inches blocks and quarter them 1 tbsp tamarind paste rubbed in 2 cups water (use your fingers to rub and squeeze the tamarind paste thoroughly in the water, then discard the seeds) 1/4 cup oil Pound/blend together: 40 gms garlic 80 gms shallots 1 inch long fresh turmeric (or half tbsp turmeric powder) 1 fresh red chilli (this is optional) 1 inch block Asian shrimp paste (belacan) 1/2 tbsp white peppercorns 3 candlenuts (buah keras) salt to taste Method: Heat oil in a wok or pan, saute all the blended paste for about 10-13 minutes until fragrant. Transfer the sauteed paste into a small pot, add the 2 cups of tamarind juice, and let it boil on medium heat. Add in the brinjals, let it boil and cook until soft for maybe another 10 minutes, and then add in the fish slices and let it simmer for 5 minutes till they are cooked. Serve with rice. Cheers,

Hoe maak je zelf Surinaamse nasi? Met dit recept, geïnspireerd op de nasi van mijn Surinaamse schoonmoeder, maak je iedereen aan tafel gelukkig.

Serabi or “Pancake” is a light meal or snack market native to Indonesia. Made from rice flour, wheat flour, or a mixture of both, and coconut milk. Food is served with syrup of palm sug…